Though the rest of the world may have celebrated Boss’s Day only on Thursday, here in the office at Christmas Place we value our bosses so highly that we decided to celebrate Bosses WEEK. Needless to say, next week we are starting a new exercise and diet competition, as the calories have been flying around here with great abandon!
We started the week with a hot breakfast on Monday, offered fruit selections on Tuesday (chocolate covered strawberries are too a fruit), and Wednesday…ah, Wednesday. Chocolate. All chocolate. Thursday, we gave a certain credit card holder the opportunity to take us to lunch; and today was a pot luck that included my chili recipe and a delicious chicken casserole, the maker of which promises the water chestnuts and broccoli will be remembered next time around… I’m sharing with you today the dish I brought on Monday.
ATTENTION PEOPLE OF THE NORTH: You have nothing to fear from grits. Sure, we may be in the south, but I have cooked this for people from as far away as Minnesota, Australia, and even Cincinnati, and they have loved it, too. Now, I, for one, never, EVER, eat restaurant grits (yuk!), so please do not use them as your standard when contemplating the consumption of grits.
You have to cook your own, and they are the easiest thing in the world to make. If you can boil water, you can cook grits. Just get the water boiling, add the grits, turn down the heat a little and stir often until your grits have reach the desired consistency ~ which will vary according the manner in which you choose to eat said grits.
For a hot cereal with butter, sugar, and a touch of milk, take the pan off the heat a little earlier. Adding a slice of cheese, cook a little longer for a thicker consistency. Same for just slapping them on the plate. My heavens, you can even cook grits in the microwave these days, but I’m a pan purist.
1 lb sausage
1 small green pepper, chopped
1 small onion, chopped
1-1/2 C sharp cheddar cheese, shredded & divided
1 C uncooked grits
Salt to taste, start with a teaspoon
Cook grits according to package instructions ~ but do not cook them too dry, leave in some extra liquid to compensate for oven time. Cook sausage, pepper, and onions together. Mix grits, sausage, salt, and 1 cup of cheese together and spread into an ungreased casserole dish. Bake at 350 degrees for 25 minutes. Remove from oven and top with remaining half cup of cheese; return to oven and bake about 5 more minutes until the cheese is melted and bubbling. Serve hot!
Spice this up with a flavored sausage or add a few jalapeño peppers ~ or try both, if you dare. This freezes and reheats beautifully (unless your grits are too dry, in which case just add a little more water and mix it up again). It usually figures into our family’s holiday gatherings at least once.
It’s going to be a cold and sunny weekend here, perfect weather for a dish of fancy grits and scrambled eggs – so enjoy!
~Janet @ The Christmas Place